Cool early autumn evenings call for a heart-warming dish packed with nutrition, and quinoa fits the bill. This version is a savory take on Spanish-style rice that tastes better the next day. Your heart will thank you.

Serves: 4
Takes: 25 minutes

Ingredients

1 cup quinoa

1/2 cup onion chopped

2 cups vegetable broth

2 tomatoes

2 tsp. chili powder

2 tsp. cumin

1 dash red pepper flakes

Garnish Sea salt Avocado

Directions

In a food processor, process tomatoes until they create a sauce.

Add all ingredients (excluding garnish) to a large sauce pan and bring to a boil.

Cover, reduce heat and continue cooking for 20 minutes, until all the liquid is absorbed.

There is a crispness in the morning air, and the colors at the market begin to shift into golds and greens. this signals to me that it’s time for chili. I use a 7-quart dutch oven, which makes about 8 meals. The chili freezes well.

Preparation
Warm the oil and then brown the beef. Add onions, carrots, beets and broth, and then cover and simmer on med-high until carrots are soft. Then add the rest of the veggies, cover again and simmer for another 10 minutes. Add the spices, stir thoroughly, garnish and enjoy. Makes 8 full bowls.